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ISSN 0259-2916

Food hygiene
Basic texts
Fourth edition

Food hygiene
Basic texts
Fourth edition

WORLD HEALTH ORGANIZATION
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2009

The designations employed and the presentation of material in this information
product do not imply the expression of any opinion whatsoever on the part of the
Food and AgricultureOrganization of the United Nations (FAO) or of the World Health
Organization (WHO) concerning the legal or development status of any country,
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recommended by FAO or WHO in preference to others of a similar nature that are not
mentioned.
ISBN 978-92-5-105913-5
All rights reserved. Reproduction and dissemination of material in this information
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© FAO and WHO 2009The Codex Alimentarius Commission is an intergovernmental body with
more than 180 members, within the framework of the Joint Food Standards
Programme established by the Food and Agriculture Organization of the
United Nations (FAO) and the World Health Organization (WHO), with the
purpose of protecting the health of consumers and ensuring fair practices
in the food trade. The Commissionalso promotes coordination of all food
standards work undertaken by international governmental and nongovernmental organizations.
The Codex Alimentarius (Latin, meaning Food Law or Code) is the result of the
Commission’s work: a collection of internationally adopted food standards,
guidelines, codes of practice and other recommendations. The texts in this
publication are part of the CodexAlimentarius.

FOOD HYGIENE (BASIC TEXTS)
Fourth edition
The Codex basic texts on food hygiene promote understanding of how rules
and regulations on food hygiene are developed and applied. The General
Principles of food hygiene cover hygiene practices from primary production
through to final consumption, highlighting the key hygiene controls at each
stage. This publication also contains themost internationally used description
of the Hazard Analysis and Critical Control Point (HACCP) system and guidelines
for its application. This fourth edition includes texts adopted by the Codex
Alimentarius Commission up to 2009. The texts will be of use to government
authorities, food industries, food handlers and consumers, as well as teachers
and students of food hygiene.
Furtherinformation on these texts, or any other aspect of the Codex
Alimentarius Commission, may be obtained from:
The Secretary
Codex Alimentarius Commission
Joint FAO/WHO Food Standards Programme
Viale delle Terme di Caracalla
00153 Rome, Italy
Fax: +39 06 57054593
E-mail: codex@fao.org
http:// www.codexalimentarius.net

PREFACE

THE CODEX ALIMENTARIUS COMMISSION

PREFACE

iii

RECOMMENDEDINTERNATIONAL CODE OF PRACTICE
GENERAL PRINCIPLES OF FOOD HYGIENE

1

CAC/RCP 1-1969

PRINCIPLES FOR THE ESTABLISHMENT AND APPLICATION
OF MICROBIOLOGICAL CRITERIA FOR FOODS

35

CAC/GL 21-1997

PRINCIPLES AND GUIDELINES FOR THE CONDUCT
OF MICROBIOLOGICAL RISK ASSESSMENT

43

CAC/GL 30-1999

PRINCIPLES AND GUIDELINES FOR THE CONDUCT
OF MICROBIOLOGICAL RISK MANAGEMENT (MRM)...